Lemon curd is a British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is
serving lemon curd on gingerbread or used as a filling for tarts and cakes. Lemon curd can add a special touch to your favorite desserts and tea time
goodies. Lemon curd is so easy-to-make as all it contains is eggs, sugar, lemon juice, lemon
zest, and butter. I usually use the stove-top method, but the microwave method also works great.

I know that lemon curd is not something to include in your every day diet,
especially if you need to watch your fat, sugar, and/or calories intake. A jar of lemon curd would
certainly make a great gift, or a nice addition to gift baskets.

* Cold lemons are much easier
to grate. Always grate your lemons first, and then juice them. Grate lemons just before
using as the zest will lose moisture if it sits too long.

** Do not use the bottled
lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce
more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their
size. Always use fresh lemons when making lemon curd.

*** Use good quality butter. Do not use butter substitutes.

Preparation:

Remove the zest (rind) from the lemons using a zester or a peeler (be careful to avoid getting any of the white pith). Juice
the lemons after removing the zest.

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5
minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature.
Use a heavy-based, non-reactive saucepan. Stainless
steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and
giving it a metallic flavor.

Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.

Storing: The lemon curd will stay fresh refrigerated for up to 5 days.
Pour into a container, placing a sheet of plastic wrap over the curd to prevent
a skin from forming.

* Cold lemons are much easier
to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.

** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce
more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their
size. Always use fresh lemons when making lemon curd.

*** Use good quality butter. Do not use butter substitutes.

Preparation:

Remove the zest (rind) from the limes using a zester or a peeler.

In a microwave-safe bowl, melt butter in the microwave on high.

In a separate bowl, combine sugar, beaten eggs, lemon zest, and lemon juice. Slowly whisk into the hot melted butter until well combined.

Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, approximately 3 to
4 minutes. Do not skip mixing after the 1-minute intervals and do not let the lemon curd boil,
as it can cause the mixture to curdle. The lemon mixture will thicken further as it cools.

Pour into a clean glass jar or bowl and allow to cool in refrigerator.